Delicious Potato and Vegetable Casserole
Ingredients:
- Potatoes:
- 6 medium potatoes, thinly sliced
- Vegetables:
- 1 large onion, thinly sliced
- 2 medium carrots, peeled and sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 zucchini, sliced
- Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups milk (can substitute with plant-based milk for a vegan option)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Cheese:
- 1 cup shredded cheddar cheese (optional for vegans)
- Topping:
- 1 cup breadcrumbs
- 2 tablespoons melted butter (or olive oil for a vegan option)
- 2 tablespoons chopped fresh parsley
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a large casserole dish with cooking spray or butter.
- Prepare the Vegetables:
- Thinly slice the potatoes and other vegetables. Try to keep the slices uniform to ensure even cooking.
- Make the Sauce:
- Heat the olive oil in a saucepan over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes.
- Gradually whisk in the milk, making sure to break up any lumps.
- Add the garlic powder, onion powder, thyme, oregano, salt, and pepper. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
- Layer the Casserole:
- Spread a thin layer of the sauce on the bottom of the casserole dish.
- Arrange a layer of potatoes on top of the sauce, followed by a layer of mixed vegetables.
- Pour some sauce over the vegetable layer.
- Repeat the layers until all the potatoes and vegetables are used, finishing with a layer of sauce.
- Add Cheese (Optional):
- If using cheese, sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Prepare the Topping:
- In a small bowl, combine the breadcrumbs with the melted butter or olive oil. Stir in the chopped parsley.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake:
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown.
- Serve:
- Let the casserole cool for a few minutes before serving. This dish pairs well with a fresh green salad or crusty bread.
Benefits:
- Nutrient-Rich: Packed with a variety of vegetables, this casserole is a great source of vitamins, minerals, and fiber.
- Versatile: Easily adaptable to include your favorite vegetables or make it vegan by using plant-based milk and skipping the cheese.
- Comforting: The creamy sauce and tender vegetables make for a deliciously comforting meal perfect for any time of the year.
- Balanced: Combines carbs from potatoes, protein from milk and cheese, and fiber from vegetables for a balanced meal.
Enjoy this hearty and satisfying potato and vegetable casserole, perfect for family dinners or meal prep for the week!